from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/148267412564
from Tumblr http://0foodphotography.tumblr.com/post/148267836302
Looking for a healthier alternative to cream-based dressing? Try this smooth avocado sauce! Lighter than mayo but just as rich and creamy, it’s easy to make and tastes delicious!
Avocado Udon Bowl by @foodbymaria 💚
2 packets of Udon Noodles - cooked in hot water for around 10 minutes
1 green zucchini, medium sized, spiralized
1 yellow zucchini, medium sized, spiralized
1 avovado, some thinly sliced, or whole - choose what you prefer
½ a cup of freshly cut mint
¼ cup of pomegranates
1 tbsp sesame seeds for crunch
Lime and more mint for garnish
Udon Noodle Sauce:
2 tbsp soy sauce
1 tbsp hoisin sauce
1 heaped tbsp miso
1 tbsp peanut butter
dash of hot sauce
1 tsp fresh ginger
Juice from one lime
Place your udon noodles into a large bowl with hot water (just covered) for around 10 minutes. Set aside.
Into a small bowl add all your sauce ingredients, and whisk together till well combined. Set aside.
Prepare your veg by spiralizing the zucchini, slicing the avo, lime and mint! Place your pomegranates, and sesame seeds aside as well!
Once your udon are fully cooked (you can tell by the soft texture) strain them, and add the sauce to this bowl and stir well, or until all the noodles are fully coated!
You can now begin to assemble to your bowl!
I like you place the noodles down first, then the veg and garnish! Play with your styling, and try your best to have fun with it!
You cannot go wrong! Enjoy. #letscookvegan
Each time you eat is a time to nourish yourself so eat for vitality…sending you all lots of good vibes for your Thursday with my superfoods smoothie bowl with the goodness of greens & matcha💚
I also would like to thank @vitamix_aunz for the feature last night of my cheesecake and welcome to my new followers and friends, hope you enjoy the inspiration 💚💚💚
To make today’s smoothie bowl you will need to blend the following:
1 organic banana
1 stick organic celery
1 organic kiwi fruit
1 cup organic baby spinach leaves
2 tbsp organic parsley (my was from the garden)
1 tsp organic matcha green tea @matcha_maiden
1 tbsp maca powder @loving_earth
½ cup coconut water @naturalrawc
Top with dry organic goodies @thesourcebulkfoods caramelised buckini, chia seeds, shredded coconut, organic fresh strawberry, passion fruit, kiwi & my little nasturtium from @poyntonsnursery 🌼🌼🌼
@vegan_straws @vegan_pandas @food_glooby @vitamix_aunz @vitamix @foodie_features
#vitamixbestlife #wellness #healthyfoodshare #veganfoodshare #buzzfeedfood #feedfeed #bestofvegan #letscookvegan #huffposttaste #plantbased #beautifulcuisines #glutenfree #foodphotography #f52grams #foodie #fitfood #vegansofig #smoothies #smoothiebowl #healthtreatsfeature #thechalkboardeats #todayfood #foodie_features #organicforlife #superfoods #matcha #healthybreakfast #foodstyling #gloobyfood #yuminthetumrepost
Get the recipe for these cute little patty pan squashes, stuffed with Spanish Rice, black beans, corn, and opt. soy chicken, and topped with enchilada sauce! Soooo good, and ready in less than 45 minutes! This recipe is super easy and a crowd pleaser too.
Ge the Recipe Here: http://www.cheftographer.com/vegan-stuffed-summer-squash/
Lunch for champions 💪🏻 broccoli crust pizza topped with chicken and cheese #healthylifestyle #weightloss #fitness #fitblr #fitspo #healthy #healthyrecipes #healthyfood #healthylunch
Thai Vegetable and Coconut Soup…RECIPE
Veggie Tortilla Styling by @straightupbananas 💚
1 tablespoon of tahini
Grilled beef tomatoes
2 wholewheat tortillas
Sea salt and pepper
- Toast the tortillas
- Mix the brown beans, chickpeas, tahini and olive oil together and mash together
- Layer the bean mixture on the bottom of the tortillas so the rest of the ingredients stick
- Place the rest of the veggies whatever way you want
- Top with some sea salt and pepper and a squirt of lime. Enjoy! #letscookvegan
Broiled grapefruit with honey and bananas…RECIPE
Pad Thai Salad (Low Carb)…
That Friday Feeling…⭐️⭐️⭐️
How about a Chocolate & Fig Chia Pudding with Puffed amaranth ? This was breakfast today beautiful people - recipe below and some health benefits on amaranth when I post this on the Facebook blog tomorrow - be sure to checkout it out 👆🏻👆🏻👆🏻 What’s everyone’s plans for Friday night / day? Lots of love & hugs to you all xox
From bottom to top: for the chocolate layer blend 1 organic banana, ½ cup organic almond milk @pureharvest 1 tbsp organic maca powder @loving_earth 1 tbsp organic cacao powder @loving_earth then add ½ cup organic puffed amaranth @ceresorganics and ½ cup pre-soaked chia in almond milk, top with some delicious figs I came across @lamannasupermarket and your tastebuds are in heaven 💙💙💙 P.S. How gorgeous is my new glass with elephants from @zarahome 🙌🏻🙌🏻
#chiapudding #yuminthetumrepost #gloobyfood #foodstyling #healthybreakfast #chocolate #sweettooth #healthyeating #feedfeed #vegan_pandas #veganfoodshare #letscookvegan #bestofvegan #chiapuddingparty #huffposttaste #healthtreatsfeature #thefeedfeed #todayfood #thatsdarling #refinedsugarfree #glutenfree #foodphotography #beautifulcuisines #hautecuisine #vitamixbestlife #kitchenbowl #vitamix #picoftheday #mycommontable #heresmyfood
@rachels.fit.kitchen @food_glooby @foodie_features @vegan_pandas @letscookvegan @bestofvegan @beautifulcuisines @food52 @thefeedfeed.vegan @vitamix_aunz @vitamix
Chicken pizza and zoodles go hand in hand. All you need is a spiralizer, some cheese, chicken breasts, and lots of veggies for making zoodles. This delicious dish is healthier and tastes better than regular pizza, so make sure you try it out!
Summer Rolls with Peanut Butter Dippong Sauce by @all.you.need.is.plants 💖
15 rice paper sheets
150g rice noodles
50g peanut butter
2-3 tbsp soy sauce
2-3 tbsp coconut milk
1. Julienne the carrots and cucumber. Cut avocado, mango, strawberries and tomatoes into slices.
2. Prepare a large bowl of hot water to soften rice noodles in. Leave them in the bowl until soft (1-2min), drain and use the hot water for softening the papers.
Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften.
3. Place a small bed of spinach and coriander leaves in the middle of the softened rice paper or the things you want to see from the outside, and then top with small amounts of the other ingredients - be creative with the combinations!
4. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
5. For the sauce combine peanut butter, coconut milk and soy sauce in a bowl. Enjoy! #letscookvegan
This Low Carb Chia Pudding Parfait is easy, delicious, and healthy! I eat it for breakfast, snack, or dessert!
Pumpkin Parfaits by @foodies.eat 💛
•½ cup frozen pumpkin chunks
•½ frozen banana
•¾ cup coconut milk
•1 tsp. cinnamon
•¼ tsp. ginger
•¼ tsp. nutmeg
•¼ tsp. ground cloves
•¼ tsp. allspice
•3 tbsp. maple syrup
•2 tsp. molasses
•¼ tsp. pure vanilla essence
•1 400ml can chilled coconut cream
•2 tbsp. maple syrup
•¼ tsp. vanilla
•1 recipe pumpkin pie smoothie
•⅓ cup coconut whip
•½ cup nut free granola (look for GF/soy free if necessary)
•Molasses drizzle (optional)
For the coconut Whip
1.Cool your coconut cream in the fridge until it thickens and becomes chilled. Then, turn the can upside down and open the bottom of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream.
2.Scoop the thick cream into a bowl, and add a dash of vanilla extract + 2 tbsp. of maple syrup.
3.Whip with an electric beater on high until light and fluffy.
For the pumpkin Pie Smoothie
1.Combine all ingredients together in a food processor on high. Blend on high until perfectly smooth.
2.Add a reasonable amount of maple syrup or molasses to taste.
Assembling the Parfait!
1.In 2 small jars or glasses, start with a thick layer of pumpkin pie smoothie (about ¼ of the smoothie in each jar.)
2.Add a big scoop of coconut whip to the jar or glass.
3.Add about ¼ cup of your desired granola.
4.Top with another thick layer of smoothie (this should finish off the rest of the smoothie.)
5.Sprinkle with more granola, for the top, add a BIG dollop of coconut whip and a dash of cinnamon. Enjoy! #letscookvegan
Watermelon Basil Quinoa Salad … a light and refreshing recipe that’s bursting with refreshing summer flavors!
Asian-style stuffed baked sweet potatoes by @rainbownourishments 💜
2 Okinawan purple sweet potatoes, about 6 inches long
200g firm tofu
¼ cup teriyaki sauce
2 tbsp coconut oil, melted
Other vegetables, as desired (I used carrots)
⅓ cup shelled edamame beans
Handful of coriander and sesame seeds (optional)
1. Preheat oven to 200C.
2. Cut potatoes lengthways, wrap in aluminium foil and bake in oven for 45-60 minutes
3. Meanwhile, cut tofu into cubes and place in a shallow bowl.
4. Gently mix through teriyaki sauce and coconut oil ensuring all of the tofu is covered in sauce. Prepare other vegetables as desired.
5. When potatoes are soft in the middle, scoop out the middle of the potato and fill with tofu and other vegetables. Return the potatoes to the oven.
6. Place the shelled edamame beans in a small ramekin filled with water and put in the oven to cook.
7. After 10-15 minutes, remove potatoes and beans from the oven. Top potatoes with beans and more teriyaki sauce. Enjoy! #letscookvegan
Spanish Gazpacho Soup is my favorite dish to make using fresh summer tomatoes!
Recipe here: http://www.oliviascuisine.com/spanish-gazpacho-soup/
Dragonfruit Vanilla Coconut Pannacotta by @healthyeating_jo 💖
Recipe: (Serves 2)
400ml Light Coconut Milk
1 quantity of Agar Agar or Gelling Powder (follow the instructions per amount of liquid for your brand)
1 tsp vanilla extract
1 Tbsp Dragonfruit powder
1 heaped Tbsp granulated stevia or natural sweetener of choice
Pour half the tin of coconut milk into a saucepan and sprinkle over the Gelling Powder
Stir well to combine
Add remaining ingredients and blend well or with a stab mixer if required*
Heat gently to boiling point, stirring regularly
Simmer for one minute
Remove from heat and pour into some glasses or greased ramekins
Put in the fridge to set for at least an hour.
*I left some of the mix white and added dragonfruit powder to the other half, adding the two mixes to the glasses to create an ombré effect! Enjoy! #letscookvegan
Loaded baked sweet potato by @lucy_and_lentils 💛
1 medium sweet potato
2tbsp basil pesto
½ cup drained chickpeas
1 small ripe avocado
2 cloves of garlic
Handful of fresh black olives
Cress to top
Glug of olive oil
Preheat the oven to 200°c. Drizzle the sweet potato in a little olive oil and sprinkle on salt to help the skin go crispy
Bake for 35-40 mins
Whilst the potato is baking place the ½ cup of chickpeas on a baking tray and coat in ½ the pesto, add a little more olive oil to prevent sticking to the tray & add to the oven 10 mins later then the potato
Prepare your avocado & olives ready to assemble.
Once the potato and chickpeas are cooked, cut open the sweet potato, drizzle the remaining pesto inside, add the crunchy chickpeas and load it up with the rest of ingredients! Enjoy! #letscookvegan
Avocado Bun Chickpeas Burger by @fooddeco 💚 with vegan mayo and roasted baby corn!
Ingredients (serves 4)
toppings of your choice: baby corn, tomato, lettuce, coriander etc.
For the chickpea burgers:
1 can chickpeas (±400 gr.)
1 shallot, chopped
1 tsp. cumin powder
1 tsp. sushi vinegar
1 tsp. chili flakes
1 clove garlic, chopped
1 tsp. paprika powder
4 tbsp. panko (or breadcrumbs)
1 tbsp. ketjap of soy sauce
pepper and salt to taste
For the mayo:
150 ml chickpea liquid (from can)
2 tbsp. sushi vinegar
2 tsp. dijon mustard
500 ml vegetable oil
salt to taste
Combine all ingredients for the burger in a food processor until thoroughly combined. Form (with wet hands) 4 firm burgers, cover with cling film foil and let it set in the refrigerator for approximately 30 minutes. Meanwhile make the mayonaise, use a hand blender to combine chickpea liquid, sushi vinegar, mustard and salt. Continue until it’s completely smooth. Slowly drizzly (while continuing with the hand blender) in the vegetable oil, a mayo like smooth thick substance will form. Add extra salt to taste!
Heat some oil in a frying pan and add burgers, bake for ± 4 minutes on each side. Until crispy and golden brown. Meanwhile cut the avocado’s (horizontally) in half, remove the skin and pit. Cover in sushi vinegar completely (to remain it’s color) and cut a small piece from the bottom of each – so the burger will stand perfectly. Start building your burger, by adding the burger, toppings of your choice and finish with a dollop of mayo! Don’t forget to sprinkle some sesame seeds on top! Enjoy! #letscookvegan
How to Make No-Bake Fruit and Nut Bars at Home…RECIPE
Delicious Ella’s Creamy Minted Pea and Avocado Dip…RECIPE
Also check out her best selling recipe book, “Delicious Ella Every Day” HERE
Baked Broccoli and Cheese Tots…RECIPE